Season chicken with soy sauce, then sprinkle seasoning salt. Cover well.
Spread honey mustard on chicken and bake in glass baking dish with lid for 45 minutes at 375\u00b0, then add honey to chicken and cook for 35 more minutes.
Melt butter in a heavy skillet over medium heat. Add chicken strips, carrots, and onions and cook for 4-5 minutes until chicken is browned on the bottom.
Meanwhile, in a small bowl, combine garlic, honey, mustard, chicken broth, thyme, salt and pepper. Turn chicken and add honey mixture.
Cover pan and bring to a simmer. Lower heat to low and cook, stirring occasionally, for 7-9 minutes until chicken is thoroughly cooked and vegetables are tender.
These chicken thighs are nice served over hot cooked rice or couscous.
/2 c. Grey Poupon honey mustard and 3/4 c. of
In a large bowl, combine the soups, mayonnaise, milk and honey mustard.
Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish.
Cover and bake at 350 degrees for 45-50 minutes.
Uncover and bake 15-20 minutes longer or until bubbly.
Turn on the broiler for 2-3 minutes to brown the top if desired.
In a bowl whisk together the olive oil, balsamic vinegar, honey mustard, rosemary, garlic, salt and pepper.
Add the chicken to a shallow dish and pour the marinade over mixing until the chicken is well coated and refrigerate for about an hour.
Preheat grill to medium high.
Grill the chicken, approximately 5-10 minutes on each side.
Check to make sure the chicken is fully cooked, then serve.
Sprinkle chicken on both sides with salt.
Place skin side up in foil lined shallow baking pan.
Mix honey mustard, vinegar, salad oil, thyme and ginger.
Spoon over chicken.
Bake in 375\u00b0 oven for 50 or 60 minutes until tender.
Serves 8.
Preheat over to 425 degrees.
Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
Rinse and dry chicken tenders.
Dredge in flour, honey mustard and completely coat in crumb mixture.
Place on broiler pan.
Bake for 25-35 minutes or until juices run clear.
Spray a large pan with Pam.
Place chicken breasts in pan. Cook on medium heat until done.
Reduce heat and add onions, mushrooms, rice, peas and carrots.
Fold all ingredients together and cover.
Cook on low heat for 7 to 10 minutes.
Serves four.
n a small bowl, combine honey mustard dressing, salt, pepper, dill and
Preheat oven to 425 degrees.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl.
Dip chicken breasts into 1/2 cup dressing mixture, then corn flake crumbs.
Place into shallow baking pan coated with cooking spray.
Bake until chicken is golden and no longer pink, about 15 minutes.
Drizzle remaining dressing mixture (1/3 cup that was set aside) over chicken breasts and serve.
ub the chicken breasts with seasoning salt. Cover and refrigerate for 30
o 400.
Combine Mustard Rub ingredients in a small
he honey-mustard over the inside of each sandwich.
Slice the chicken
Spray bottom of a crockpot with Pam.
Mix together Dijon Mustard and Honey.
Place Chicken in crockpot.
Cover with Honey Mustard.
Cook on low for 4 hours.
In a bowl mix mayonnaise, mustard, honey, salt and pepper.
In a ziplock bag, place chicken and pour honey mustard mixture over chicken, reserving 1/2 cup.
Let marinate at least 2 hours, overnight is even better. Remove chicken and discard the marinade.
Grill chicken about 10 minutes on each side. The last few minutes brush with reserved honey mustard.
In large jar or blender, combine all ingredients except chicken to blend.
Pour this mixture over chicken in a shallow dish. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain chicken, reserve marinade.
Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Makes 6 servings.
old all 4 pieces if chicken without crowding, with cooking spray
hallow bowl.
Dip the chicken cubes into the egg mixture
In a large screw-top jar, combine all ingredients, except chicken and glaze.
Cover and shake vigorously to blend.
In shallow dish, pour tomato sauce mixture over chicken.
Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain, reserving marinade.
Grill chicken over medium flame for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Pound chicken breasts to approximately 1/2 -